Homemade churros with chocolate sauce

    50 min

    These homemade Mexican churros are crunchy on the outside and soft on the inside. They are simply delicious dusted with a cinnamon and cardamom sugar mix and served with a sinfully dark chocolate sauce.

    3 people made this

    Serves: 4 

    • Churros
    • 120ml water
    • 2 1/2 tablespoons vegetable oil
    • 1 tablespoon caster sugar
    • 1/2 tablespoon salt
    • 60g plain flour
    • 350ml grapeseed oil for frying, or as needed
    • Dark chocolate sauce
    • 4 tablespoons double cream
    • 60g dark chocolate
    • 2 tablespoons chocolate-hazelnut spread (such as Nutella┬«)
    • 1 tablespoon unsalted butter
    • 1 tablespoon caster sugar
    • 1/2 teaspoon ground coffee beans (optional)
    • Cinnamon-cardamom sugar mix
    • 8 cardamom pods, seeded and hulls discarded (optional)
    • 1 (5cm) cinnamon stick
    • 1 star anise pod (optional)
    • 100g caster sugar

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Bring water to the boil in a medium-sized pot. Add vegetable oil, sugar and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough comes together in a ball and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
    2. Heat grapeseed oil in a medium-sized pot over medium heat.
    3. While oil heats, combine cream, dark chocolate, chocolate-hazelnut spread, butter, sugar and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
    4. Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
    5. Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 15cm lengths. You can also pipe lengths of dough onto baking parchment and transfer them to the oil by hand. Do not crowd the pot.
    6. Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with kitchen roll.
    7. Place cardamom seeds, cinnamon stick and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
    8. Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a mug of the chocolate sauce for dipping.

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